Lentil Cottage Pie Recipes

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LENTIL COTTAGE PIE



Lentil Cottage Pie image

This tasted just as rich and delicious as a meat shepherds pie, but it's a great deal cheaper to make with lentils. It's a fantastic budget recipe, and very popular with my children.

Provided by MellowMel

Categories     Lentil

Time 45m

Yield 4 serving(s)

Number Of Ingredients 13

800 g medium new potatoes, quartered
40 g butter
1 medium brown onion, chopped finely
1 garlic clove, crushed
415 g crushed tomatoes
1 cup vegetable stock
1 cup water
2 tablespoons tomato paste
1/3 cup dry red wine
2/3 cup red lentil
1 medium carrot, chopped finely
1/2 cup frozen peas, thawed
1/3 cup flat leaf parsley, chopped coarsely

Steps:

  • Preheat oven to hot.
  • Boil, steam or microwave potato until tender; drain. Mash in large bowl with half of the butter.
  • Melt remaining butter in medium-deep frying pan; cook onion and garlic, stirring, until onion softens. Add undrained tomatoes, stock, the water, paste, wine, lentils and carrot; bring to the boil. Reduce heat; simmer, uncovered, 15 minutes; stirring occasionally.
  • Add peas and parsley; cook, uncovered, 5 minutes. Spoon lentil mixture into shallow 1 litre ovenproof dish.
  • Spread potato mash on top. Bake, uncovered, in hot oven 20 minutes. Stand pie 10 minutes before serving.

Nutrition Facts : Calories 420.5, Fat 9.3, SaturatedFat 5.3, Cholesterol 21.4, Sodium 396.4, Carbohydrate 69.7, Fiber 11.4, Sugar 9.4, Protein 14.8

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